Standing Rib Roast with Jerusalem Artichokes and Potatoes
- 2 tsp. dried rosemary
- 1 tsp. dried thyme
- 2 garlic cloves, lightly crushed
- 1 tsp. coarse salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to
- 3-rib standing beef rib roast, about 8 1/2 lb.
- 10 to 12 Yukon Gold or other yellow-fleshed
potatoes, 2 1/2 to 3 lb. total, peeled
- 1 lb. shallots (about 24), peeled but left whole
- 2 lb. Jerusalem artichokes, unpeeled
- 1 cup full-bodied red wine, such as Cabernet
Sauvignon or Merlot
- 1 cup beef stock
Preheat an oven to 475°F.
Roast the meat for 20 minutes. Remove the roast from the oven and, using a bulb baster or spoon, transfer most of the rendered fat to a measuring cup; set aside. Reduce the oven temperature to 350°F and continue roasting for 30 minutes.
Meanwhile, in a large bowl, toss together the potatoes, shallots and about 1/4 cup of the reserved fat. (Discard the remaining fat.) Season with salt and pepper.
When the meat has roasted for 50 minutes, arrange the potatoes and shallots around it in the pan and continue roasting for 30 minutes. Add the Jerusalem artichokes and sprinkle all the vegetables with the remaining herb mixture. Continue roasting until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 125°F for very rare to rare, or 130°F for medium-rare, and the vegetables are tender, 30 to 45 minutes more.
Transfer the roast to a warmed platter. Cover loosely with aluminum foil and let stand for 20 minutes. Transfer the vegetables to a serving bowl and keep warm. Pour the pan juices into a cup and spoon off most of the fat. Return the juices to the pan and add the wine and stock. Place over medium-high heat, bring to a boil and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Continue cooking until reduced by one-half, about 15 minutes. Strain the juices through a fine-mesh sieve into a small pitcher. Season with salt and pepper.
Carve the meat across the grain into slices. Pour the juices over the meat. Pass the vegetables at the table.